Smoked Cayenne Oil


This recipe is from a batch I made last November.  Turned out great, not 
a real lip scorcher, but a thing of beauty in the bottle.

1 tall thin necked bottle to hold 2 to three cups approx.
10 smoked cayenne peppers - coarsely chopped with a knife
peanut oil or like to slightly over fill the bottle - should be able to 
      withstand high heat without smoking

Put peppers in a cast Iron skillet with burner on high.   Add oil and
heat to a point just below smoking.   Continue to cook at high heat for
15 min. Reduce heat and hold for 3 to 4 hrs.   Let cool to warm.  
Filter the oil with cheese cloth and fill bottle.   As a final touch add
one whole smoked cayenne to the bottle for looks and  added heat. Use
for stir fry etc.

hope you like it

Bob@evergreen in Olympia, WA
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html